Potato Leek Soup is such a classical soup dish that most of us would never even think of where it originated from.
Wales and Ireland claim the soup as their national dish and is usually made and eaten on their Saints’ days. The Scots also have their own version ‘Tattie-and-Leekie’ and of course, the Vichyssoise from France. I guess we will probably never find out who started the trend!
Good news though, Leeks are the ultimate ‘superfood’, very high in fibre, flavonoids and polyphenols (heart protecting components) which aid in preventing blood vessels from damage and folate, a vitamin B which supports our cardiovascular system.
I’m not a huge fan of cream so I have eliminated this ingredient from my recipe. I find that the soup tastes creamy on its own so it’s just as delicious, and healthier!
I tend to serve the soup with brown bread and the occasional smoked bacon pieces on the side.
Hearty Potato Leek Soup
- 2 Leeks
- 7-8 Medium sized potatoes
- 2 Red onions
- 4-5 Tbsp powdered chicken broth (fresh is even better!)
- Black & White pepper
- Bread (optional)
- Smoked Bacon (optional)
- Fresh rosemary (optional)
Horizontally chop up the leeks and discard the big leafy part at the top. Allow to soak in a bowl of cold water to remove all dirt. Peel the potatoes and chop, do the same with the onions.
Boil a large pot of water and bring to boil. Once it has started to boil add the chicken stock (depending on how salty or unsalty you want it adjust the quantity and taste to check!)
Once the chicken stock has dissolved add in all the vegetables and close the cover to allow them to soften and cook.
Add in the optional rosemary and a combination of black and white pepper with a dash of salt. Continue to taste to make sure the levelness of seasoning is adequate. Allow to cook ‘covered’ for 20 minutes.
After the vegetables have softened, turn off the fire and allow the broth to cool uncovered. Once it has cooled use a stick blender to blend all the ingredients to create a smooth looking surface.
If you love cream or would prefer an even ‘creamier’ texture for your soup you may add milk or cream at this point.
Serve with bread and bacon pieces! Enjoy!
Don’t use too much water for the broth as this can lead to the soup being overly watery and can waste the deliciousness of the leek.
If it happens that you have used too much water, don’t worry! You can combine a mixture of corn starch mixed in water and add to the soup. This will immediately thicken the soup!
Desire potatoes are the best potatoes to use for soups, do not use the dirt brushed ones!